Bring the water to a slow boil in a large saucepan. Add the butter, and when it is melted, adjust the heat to a simmer. Combine the salt with the flour. Vigorously whisk the water-butter mixture and gradually add the flour until it creates a smooth dough. Whisk the eggs with the yolks and stir into the dough. Off the heat, add the avocado purée. Refrigerate 30 minutes. Heat the oil to 350°F. Place a 1/2-inch star tip in a pastry bag and fill with the dough. To make one serving of 6 churros, carefully pipe 4-inch lengths of dough into the oil. Use the tip of a paring knife or a wooden skewer to cut the dough from the star tip. Do not work too high above the oil to keep the churros straight and minimize oil splashes. Fry until golden brown, turning each piece once during cooking. Transfer to absorbent towels. Dust each piece with lime sugar. Serve warm with 2 to 3 ounces of Lime Crema on the side.

LIME SUGAR Combine the sugar and zest. It is important to add the zest as soon as it is grated. Keep covered.

LIME CREMA Whisk the ingredients together until well blended. Cover and refrigerate for 1 to 2 hours.